Chilli con Carne & Chip Pie

Marijuana: Yes | Level: Medium | Views: 2326 | Submitted by: 420_Chef | Category: Meal

Currently 2.12/5
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Ingredients:

(For the chilli)
-1lb raw hamburger beef
-1 cup and a half cups of tomato juice (or a can of them chopped)
-1 can of drained Mexican beans (kidney or pinto)
-1 hefty garlic bulb crushed and entire
-1 cooking onion sliced chunky
-1 tbsp tomato puree
-1 tbsp ketchup

-1 beef bouillon cube
-2 tbsp of cooking oil or butter
-1 tsp cumin seeds
-1 12 fl.oz bottle of Mexican or American beer
-1 square of pitch black chocolate (I use Lindt 99%)
-1/4 tsp cilantro
-1/4 tsp oregano

-Hot peppers to taste
-A little patience
-Optional (A 1/16 of an ounce pungent weed per person)
(Other components)
-1 large bag of plain fancy crinkle-cut chips (crisps)
-1 cup of shredded cheese
-Sour cream

Note: Weed strength varies and there is no "standard" so quantities may not be given or be approximate. Please use your own judgement when measuring based on your knowledge of the weed you're using.

Directions:

The chilli recipe is merely a guideline and doesn't have to be followed like gospel. I make my chilli rich, sweet and spicy. It has countless applications, chilli goes with everything, and cheese goes with chilli whilst it's with everything. Pork pies, hotdogs, french fries, burgers, pasta, rice, jacket potatoes. Anything. Also the long cooking period, as well as both alcohol & fat content makes for activating the THC effectively. This south-west casserole meal is the best application I found for it. Like sheppard's pie on steroids.

In a large cooking pot, add your oil or butter and heat SLOWLY, once it begins to fume and crackle slightly, quickly dump the garlic and onion in and stir round twice with a wooden spoon. Add the hamburger meat instantly, breaking it up with the spoon and stirring constantly – you are ready to move on once all the 'red' in the beef has turned grey-brown. This is where you would grind in your weed, if you are including it.

In the meantime, add the tomato juice, a little bit of the beer, the cumin and the peppers to your blender. Whiz it. Hot pepper recommendations would to be to just throw in any wacky looking capsicum varieties you spot in the vegetable isle. What I use is 'Naga Jolokias' - the original million scoville variety, they sell them at Tesco. It's so hot it's used to make riot control weapons, in India. Well I love a rich stew otherwise it comes out tasting like fricken Lancashire hotpot. Pour this blended brew over the beef, stir in, and now you can increase the heat setting. Add in the rest of the beer, the puree, the ketchup, the herbs, the chocolate and the boillion. Leave simmering and stirring occasionally for 40 minutes. If it's thick and reduced you're on the right track. Conclude by taking off the heat and stirring in the beans.

Here comes the hard part, and I'm sorry I only told you this so far – chilli tastes WAY better with age. You could let it slow cook from before you head out to work to getting home. You can sit it in the fridge overnight. Definitely no less than an hour to cool. It allows the weed to infuse more efficiently with the fat and alcohol, as well as mature the flavour. Re-heat thoroughly before serving though. If it's not bubbling all the way through, it's not done.

Okay here's the application; chip pie. Spread the chilli across the bottom of a large baking dish, until reaching at least an inch of depth, conceal it with chips on top, sprinkle with cheese (best is monterey jack or mild cheddar) and stick it in to bake in the oven until the cheese is bubbling. Serve onto plates with big metal spoons with sour cream and pickled jalapeño.

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